Simple strawberry cream cake
0
- Prep Time15 min
- Total Time15 min
- Makes10 wedges
Ingredients
500-mL container 35% cream, about 2 cups
1/3 cup sifted icing sugar
1 tsp vanilla
2 cups Balkan-style yogurt
1 cup raspberry jam, preferably freezer jam or regular seedless raspberry jam
3 9-in. store-bought, fluted flan cake base
3 tbsp orange liqueur, optional
3 cups thickly sliced strawberries
Instructions
In a bowl, using an electric mixer, beat cream with sugar and vanilla until soft peaks form when beaters are lifted. In a small bowl, stir yogurt with 1/2 cup (125 mL) jam. Using a spatula, fold into cream. Refrigerate. Generously brush tops and sides of cakes with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to rim. Place 1 cake on a large plate. Spread a third of cream mixture just to rim. Sprinkle a third of berries overtop. Repeat with 2 more cake layers, cream and berries, ending with berries. Gently press cakes as they are layered. Refrigerate up to 4 hours. Refrigerating overnight is not recommended.
Nutrition (per serving)
Calories 335, Protein 6.7g, Carbohydrates 70g, Fat 22.5g, Fibre 1.4g, Sodium 206mg.
